Costa Rican Heart of Palm Salad
A quick, fresh, and flavorful salad made with heart of palm, crisp vegetables, and a tangy homemade dressing. Perfect as a side dish or light meal, and ready in less than 15 minutes.
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Salad
Cuisine Costa Rican
Ingredients for Heart of Palm Salad
- 550 g heart of palm about 2 jars
- ¼ sweet onion julienned
- ¼ bell pepper julienned
- 2 celery sticks diced
- 1 small bunch cilantro chopped
- 10-12 cherry tomatoes halved
For the Dressing
- 1 lemon juiced
- 1 tablespoon agave
- 2 tablespoons mayonnaise
- 1 teaspoon Lizano sauce
- ½ teaspoon mustard
- ½ teaspoon salt
- ½ teaspoon black pepper
Prep the vegetables:
Slice ¼ of a medium onion into very thin slices. Place them in a small bowl with the juice of 1 lime, stir well to coat, and set aside. This helps remove the raw flavor and makes it more pleasant in the salad.
Julienne the red bell pepper, cut the cherry tomatoes in half, chop the tender celery leaves or celery stalks, and finely chop the cilantro. Place everything in a large mixing bowl.
Add the heart of palm: Slice the heart of palm lengthwise or into rounds, keeping the thickness even, and add it to the bowl with the rest of the vegetables.
Combine the onion: Remove the onion from the lime juice and add it to the salad. Save the lime juice for the dressing.
Make the dressing:
In the same bowl with the lime juice, whisk together the mayonnaise, mustard, Salsa Lizano (optional), agave, salt, and black pepper until smooth. Taste and adjust seasoning if needed.
Dress and serve: Add the dressing to the salad right before serving. Start with a small amount, mix gently with a spatula, taste, and add more if desired. Adjust salt and pepper one last time and serve immediately.
